1 can (180 g) of frozen concentrated orange juice
3 tablespoons of butter
3 tablespoons of all-purpose flour
4 separated eggs
1 pinch of salt
butter, sugar, and a hint of orange liqueur
1 can (180 g) of frozen concentrated orange juice
3 tablespoons of butter
3 tablespoons of all-purpose flour
4 separated eggs
1 pinch of salt
butter, sugar, and a hint of orange liqueur
Thaw the orange juice and mix in 1/4 cup of water, just enough to obtain 1 cup of liquid
Melt the butter and whisk in the flour
Mix well
Add the orange juice slowly, whisking constantly until the mixture thickens
Beat the egg whites until very light and fluffy
Add the orange juice to the mixture, a little at a time
Beat the egg whites with a pinch of salt until stiff peaks form
Add half the meringue to the orange mixture, whisking well
Add the remaining meringue, folding in gently
Grease a 2-liter soufflé dish
Sprinkle the bottom and sides lightly with sugar
Place the orange mixture in the dish and bake at moderate temperature for 30 minutes
Serve with whipped cream
